PHILADELPHIA® 3-STEP® Macaroon Cheesecake

This strawberry-topped cheesecake would be tasty even in a plain-Jane crust. But pair it with a macaroon cookie crust, and it's off-the-charts scrumptious.

What You Need

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8 servings

Original recipe yields 8 servings

2 cups soft coconut macaroon cookie crumbs

2 Tbsp. butter or margarine, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. imitation vanilla

2 egg s

1 cup sliced strawberries

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Let's Make It

1

Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of greased 9-inch pie plate. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

2

Pour into crust.

3

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries just before serving.

Kitchen Tips

Tip 1

Size Wise

Enjoy a serving of this decadent cheesecake on occasion.

Tip 2

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.